Turkish Tomato Salad with Fresh Herbs


Pomegranate molasses, which is a syrup made by boiling pomegranate juice with sugar and lemon juice, is a staple of Turkish cooking. It lends intense fruity and tangy flavors to this tomato, scallion and herb salad. Serve lots of bread for mopping up the wonderful tart dressing. More Terrific Salads

Turkish Tomato Salad with Fresh Herbs.
Photo: © Tina Rupp


  • 1 1/2 cups (7 ounces) shelled unsalted pistachios or walnuts

  • 1/2 cup pomegranate molasses

  • 1/4 cup extra-virgin olive oil

  • Salt

  • 2 pounds tomatoes, finely chopped, or cherry tomatoes, quartered

  • 4 bunches of scallions (1 pound), finely chopped

  • 2 cups chopped flat-leaf parsley (from two 1/4-pound bunches)

  • 1 cup chopped mint leaves (from one 1/4-pound bunch)

  • 1 medium cucumber—peeled, seeded and cut into 1/2-inch chunks

  • 2 jalapeños, seeded and minced


  1. Preheat the oven to 350°. Spread the pistachios on a rimmed baking sheet and toast in the oven for about 8 minutes, or until lightly browned; let cool.

  2. In a small bowl, whisk the pomegranate molasses with the olive oil until blended. Season the dressing with salt.

  3. In a large bowl, toss the tomatoes with the scallions, parsley, mint, cucumber and jalapeños. Add the dressing and toss well. Season with salt. Spoon the salad onto a platter, sprinkle the pistachios over the top and serve.

Make Ahead

The dressing can be made and the vegetables chopped 2 hours ahead. Toss just before serving.


1-cup serving Calories 276 kcal, Total Fat 17.8 gm, Saturated Fat 2.3 gm, Protein 7 gm, Carbohydrates 25 gm.

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